Mushroom Cream Sauce With Shallots Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 7, 2015
This was awesome! I did not use the milk/flour combination, I used a tub of Creme Fraiche with the heavy cream since I had it on hand. Had it over grilled pork chops, but this could easily work with chicken as well.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Paris, Île-De-France, France

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Photo by Marianne
Reviewed: Mar. 21, 2013
We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a very thick paste. I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up. I didn't want my rating to deter anyone from trying this! I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner! Thank you!
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Cooking Level: Intermediate

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Reviewed: May 14, 2013
I made this the other night and it was a hit! I didn't have lobster mushrooms, so I used portabella and shiitake. I also didn't have heavy whipping cream, so I used 2 cups of milk and 3/4 cup half & half with about 4 tablespoons of flour to make up for the liquid. I wanted more of a sauce and when I only added the 3/4 cup of half & half it was totally not a sauce. Which is why I added the 2 cups milk. Anyways. It was delicious and I loved it!! Will be making this again!
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Cooking Level: Intermediate

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Reviewed: Sep. 27, 2013
Flavors were great. My version created as a sauce for cheese ravioli, was one box of mushrooms, sliced, with 1-1/2 cups of half and half and 6 t. flour, 3 T Parmesan, and 3 T butter as the base, cooking the mushrooms in the butter before adding all ingredients. This provided enough for three generous servings of sauce over ravioli. I also added a tough of a mix of fresh-ground sea salt and garlic.
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Cooking Level: Intermediate

Living In: Carlinville, Illinois, USA

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Reviewed: Dec. 22, 2014
I made this to pour over some chicken cordon blue that I had made, and it was a big hit. I only had button mushrooms, so those had to do, but the flavor was still amazing. This will definitely become a regular for us.
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Photo by mommyluvs2cook
Reviewed: Mar. 2, 2015
I made this to go with a bunch of veggies and meats I had left over from a fondue party. It was delicious!! I have never even heard of lobster mushrooms, so ended up using button. I had to add a splash of cream because the sauce was REALLY thick. Tasted great though!
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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